Skip to main content
Recipes
November 2014

Turkey Posole

By Bon AppétitPhotography by Christopher Testani

3.7

(111)

Image may contain Bowl Food Dish Meal Plant and Soup Bowl
Christopher Testani

A low-fuss soup like this spicy, hearty number is great for a crowd.

Recipe information

  • Yield

    8 Servings

Ingredients

chile paste

2

dried ancho or pasilla chiles

1

garlic clove

2

tablespoons tomato paste

Soup and Assembly

2

tablespoons olive oil

1

medium onion, thinly sliced

2

15-oz. cans white hominy, rinsed

8

cups turkey stock or low-sodium chicken broth

2

cups shredded cooked turkey meat

Kosher salt and freshly ground black pepper

Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges (for serving)

Need to make a substitution?

Preparation

  1. chile paste

    Step 1

    Remove seeds from chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Drain, reserving ½ cup soaking liquid. Pulse chiles in a food processor with reserved soaking liquid, garlic, and tomato paste until smooth.

  2. soup and Assembly

    Step 2

    Heat oil in a large pot over medium heat. Cook onion, stirring occasionally, until translucent, 6–8 minutes. Add chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add hominy, turkey stock, and turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.

    Step 3

    Serve with chips, avocado, cilantro, and lime wedges.

Nutrition Per Serving

Calories (kcal) 202 Fat (g) 7.5 Saturated Fat (g) 2 Cholesterol (mg) 34 Carbohydrates (g) 20 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 17 Sodium (mg) 332
Explore Bon AppétitSoupSoups and StewsPozoleMexicanLatin AmericanTurkeyPoultryAncho ChileChileVegetableHominyRice & GrainsQuickEasyWeeknight MealsMainDairy-FreeGluten-FreeNut-FreeSimmerThanksgivingDinner